I love soups! They are definitely a good way to stretch those groceries and eat frugally. This one is a great way to use leftover chicken after you have roasted a whole chicken. Also, this soup is delicious with turkey too, so we love to make this with leftovers after Thanksgiving! A great tip for this month, huh?
You will need:
~1/4 c. butter
~1 onion, chopped
~3 ribs celery, sliced
~4 carrots, peeled and sliced into 1/4" slices
~2 med or 4 small potatoes, cut into small cubes
~6 T all-purpose flour (or use gluten free flour like me)
~8 cups chicken stock
~1 tsp. dried basil
~1 can corn, drained (or use frozen, or substitute green beans or whatever)
~leftover cooked chicken (however much you have...the more the better, but if the quantity isn't huge then you can compensate by adding extra veggies)
Start this in the morning! Melt the butter in a small skillet; add onions and cook until tender. Stir in carrots and celery, and cook until tender. Place in crock pot; stir in potatoes and flour. Pour in the chicken stock. Add chicken and basil, stir to combine, and put lid on crock pot. Cook on low all day.
This really is a very delicious soup, and so cheap to make. It's my son's favorite. Enjoy!
This post is linked up at:
Frugal Days, Sustainable Ways